Nanoemulsions

Author:

Tang Dongming1,Chomistek Kenneth J.23

Affiliation:

1. Litehouse Inc. 1109 N Ella Ave. Sandpoint, ID USA, 83864

2. BioConvergence LLC 4320 W Zenith Dr. Bloomington, IN USA, 47404

3. Microfluidics Corp. 90 Glacier Dr. Westwood, MA USA, 02090 tangd81@gmail.com

Abstract

A nanoemulsion is an emulsion with droplet size of 100 nm or less. The emulsifiers used in nanoemulsions include non-ionic emulsifiers such as polysorbates and sucrose esters, Zwitterionic emulsifiers such as lecithin, and food polymeric emulsifiers such as starch sodium octenyl succinate (OSA - starch). Recently some new emulsifiers have been used to make nanoemulsion like Quillaja saponin and d-α-tocopheryl polyethylene glycol succinate (Vitamin E TPGS). To optimize the formulation and process of nanoemulsion, it is important to understand the properties of emulsifiers such as their hydrophilic-lipophilic balance (HLB) values, critical packing parameters (CPP), and microemulsion phase diagram. There are two approaches in preparing nanoemulsion: top-down or high energy shearing device, and bottom-up or low energy emulsification methods.

Publisher

The Royal Society of Chemistry

Reference72 articles.

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